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checked recipe(s).

AmountIngredient
10 Ounces  alfalfa sprouts, washed and dried
2 Each  bay leaf
2  bay leaves
1-1/2 Pounds  BONELESS TURKEY BREAST, cut into bite-sized pieces
1/2 Pound  button mushrooms, cleaned and halved
1 Tablespoon  canola oil
8 Ounces  carrots, peeled and diced
4 Large  carrots, thickly sliced
1-1/4 Teaspoon  celery seed, ground
8 Ounces  celery, diced
1 Stalk  celery, thickly sliced
1 Teaspoon  chili powder
1 Pound, 14 Ounces  cucumbers, thinly sliced
1 Teaspoon  dried thyme
1-1/2 Teaspoons  dried thyme leaves
10 Ounces  egg noodles, dry
1/4 Cup  flour
1/4 Cup  fresh parsley, chopped
3 Tablespoons  fresh parsley, chopped
2 Cloves  garlic, minced
To Taste  hot pepper sauce
8  large flour tortillas
1  large green pepper, seeded and thinly sliced
1/2  medium red onion, thinly sliced
1-1/2 Cups  Merlot wine
3 Cups  Monterey Jack cheese, shredded
As needed  new potatoes, boiled
3 Tablespoons  oil
2 Tablespoons  oil, divided
8 Ounces  onions, diced
2 Medium  onions, each cut into 6 wedges
4 Pounds, 6 Ounces  OVEN ROASTED TURKEY BREAST, shaved
14 Ounces  peas, IQF
1 Pound  PULLED TURKEY, 3/4-inch diced
1 Pound, 14 Ounces  ranch dressing, prepared
1 Pound, 4 Ounces  red or yellow bell pepper, seeded and cut into strips
1-2 Cups  Salsa
To taste  salt and freshly ground black pepper
To Taste  salt and pepper
10 Ounces  spinach leaves, washed and dried
80 Slices  tomato, (about 14 tomatoes)
8 Ounces  TURKEY BREAST, cut into thin strips
1-1/2 Cups  TURKEY STOCK
1-1/4 Gallons  TURKEY STOCK
1/2 Teaspoon  white pepper
20 Each  whole wheat pita




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